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JUNIOR CHEF WORKSHOP: JAPANESE CUISINE

All Skill Levels, Ages 8-14
Instructor: Chef Erin Clarke

Junior chefs will learn all about Japanese foodstuffs.  Students will experience how to prepare a variety of sushi, including making the perfect sushi rice, toasting nori, assembling the rolls, and of course how to create and awesome display.(Meets in W3, 302)

Spring Quarter (1-day workshop) 
Fri April 21 (5:30pm-7:30pm) 

Tuition: $45
Materials cost of $25 per student covers fresh foods used in class, payable to instructor.

Later Event: April 27
JUNIOR CHEF LEVEL 1